Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus ) surimi fortified with perilla oil during refrigerated storage-Reference-Cited by-同舟云学术

Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus ) surimi fortified with perilla oil during refrigerated storage

Published:2017-05-17 Issue:14 Volume:97 Page:4807-4814
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Mi Hongbo¹²,Zhao Bo²,Wang Cong²,Yi Shumin²,Xu Yongxia²,Li Jianrong²

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi China

2. College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou China

Funder

Open Project Program of the State Key Laboratory of Food Science and Technology, Jiangnan University

Research Project from the Science and Technology Department of Liaoning Province of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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3. Gel-forming ability of surimi from grass carp (Ctenopharyngodon idellus): influence of heat treatment and soy protein isolate;Luo;J Sci Food Agric,2006

4. Chemical properties of surimi seafood nutrified with ω-3 rich oils;Pietrowski;Food Chem,2011

5. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil;Sell;Int J Food Sci Technol,2015

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